Recipes – Dog Treats.

 

Garlic Crisps by Ann Hopp

1 1/2 cups whole-wheat flour (Use soy flour for allergic dogs)
4-6 whole cloves garlic
1/4 cup water
2 Tbsp shelled sunflower seeds (no salt)
2 Tbsp cooking oil
1 whole egg
1/4 cup Parmesan cheese

Directions:
Preheat oven to 400 degrees. Put all ingredients in a food processor (or mix by hand) to form a ball. Turn dough out onto a board and add flour if it is too sticky. Roll out thin and brush with garlic powder if you want.Tip: Roll out right on the cookie sheet and then cut to the desired size with a pizza cutter before baking.Prick with a fork and bake for about 30 minutes.
These are crispy and the dogs love ’em!

Tuna Fudge by Marsha Katz 

Good agility treat, soft and smelly.

2 -6 oz cans tuna or 1-14 oz can salmon (do not drain either)
1 ½ c whole wheat flour
1 T garlic powder or granulated garlic
2 eggs
About a handful grated parmesan cheese

Directions:

Mix altogether in a mixer or food processor.
Grease 9×9 pan with Pam
Bake 350 degree oven for 20 minutes.
Do NOT overbake.
Cut into small squares and put in several small freezer bags.
Texture is sort of putty like and will keep in fridge for 3 days. Freezes beautifully. Important: do not re-freeze after thawing.

Tuna Pumpkin Fudge by Marsha Katz  (credit to Connie Tuft)

2 cans 6 oz tuna – do not drain
2 eggs
1 tsp garlic powder
2-3 T canned 100% pure pumpkin
1 ½ c flour

Directions:

Mix the first four ingredients and add flour in food processor or mixer. It becomes a big doughy ball.

 Official recipe:
Roll or pat out on a board sprinkled with flour to ½ inch thickness.
Place on a cookie sheet sprayed with Pam.
 Or Marsha’s version:
Plunk dough on cookie sheet. Wet hands with cold water lightly. Press out pretty flat.
Cook at 350 degrees for 30 minutes.

Cool and cut into small cubes and store in refrigerator or freezer.

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